Some people love Winter and some people love Summer. I’m definitely the latter. In Winter, I find it harder to look after myself. I live in Canberra, the coldest capital city in Australia. In some weeks during Winter, we’d be lucky for the temperature to be over 10 degrees celcius.
My body is sensitive to the cold so Winter is a nightmare. I struggle to get out of bed and am apprehensive about getting undressed to take a shower. Rather than withering and dying in this lame weather, one way I try to look after myself is ensuring I eat warm comforting meals.
This winter quiche is just that. The pantry items in this recipe are minimal… because, let’s face it, surviving through Winter is tough enough. I got my pantry ingredients from my local bulk food store Naked Foods… a bulk food store perfect for refilling your pantry or those one-off recipes.
And the vegetables/fresh food are seasonal to winter. They are colourful and I grabbed them in hope to cheer up my Winter hobbit self (joke). So, it’s a win win!
Once I baked the quiche, I realised how much I have been neglecting my body… so may have consumed it all in 1-2 days, for breakfast, lunch and dinner. It was soo good and nourishing!
This post was sponsored by Naked Foods. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.
- ½ cup loosely packed spinach
- Stems of 1 bunch broccolini, chopped
- 2 tbs chia seeds, ground
- ¼ tsp baking powder
- ½ cup nutritional yeast
- ¼ cup brown rice flour
- ¼ cup tahini
- 1 ½ cup cooked quinoa (equivalent to ½ cup uncooked quinoa)
- 400g very firm tofu
- 1 ½ cups kale, loosely packed
- 1 cup nutritional yeast
- ¼ cup water
- Florets of 1 bunch broccolini
- Preheat oven to 180C. Line a 20cm tart tin with baking paper or brush with oil.
- For the crust, add the spinach and broccolini stems to a food processor and process until it forms small pieces. Add the ground chia seeds, baking powder, nutirtional yeast, flour and tahini and process until combined. Mix in the cooked quinoa with a spoon.
- Spoon the crust mixture into the tart tin and press firmly against the bottom and sides to form a crust. Set aside.
- For the filling, add all ingredients except the broccolini to the food processor and process until it forms a thick paste. Gently spread mixture into tart tin. Arrange broccolini florets on top and press into filling.
- Bake for 20 minutes or until centre of tart is cooked. Enjoy!